Preparation info

    • Difficulty

      Easy

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 500 g (1 lb) trimmed rhubarb
  • 2 tablespoons water

Method

Prepare the rhubarb and cook it gently in the water (until tender). When cool, blend with the flavoured syrup and the lemon juice. Freeze in a sorbetière or ice-cream maker.